I saw this bread in Publix in the produce department and just had to try it. Bread usually has a ton of ingredients, including GMO’s and preservatives. This bread had neither of these things, and it turned out to be very tasty. This is definitely something I will buy in the future.
Day 1
Breakfast: fresh squeezed orange grapefruit juice, 1/2 banana, farina
Snack: watermelon, whole wheat banana muffin
Lunch: Pinto bean & cheese whole wheat quesadillas, carrot sticks
Snack: Popcorn, homemade energy bites, apple slices & peanut butter
Dinner: Rice Noodle, Tofu & Veggie Stir-Fry
Whole Food Friday School Lunch: Feb 20
Day 2
Breakfast: whole wheat banana muffin, grapes
Snack: strawberries, oatmeal
Lunch: 1/2 Tofurkey sandwich, cucumbers, grapes
Snack: Vegan Goldfish Crackers, apple slices
Dinner: Whole Wheat Pesto Pizza, roasted tempeh/carrots/asparagus/sweet potatoes
Homemade Whole Wheat Pesto Pizza
Day 3
Breakfast: Oatmeal with strawberries/raisins
Snack: mango
Lunch: sunflower seed butter sandwich on whole wheat bread
Snack: leftover pesto pizza, grapes
Dinner: Whole Wheat Burritos (brown rice, black beans, shredded cheese), corn on the cob
mango
I have put together a few day’s worth of menus so you can see what I have been eating on a daily basis. We have really been focusing right now on a 100% (organic when possible) whole food vegetarian diet with minimal dairy, gluten and sugar and LOTS of vegetables. You know I usually aim for this diet “most of the time”. I am trying to cleanse right now, though, so I am being fairly strict. **This is just a menu for my husband and myself; the children ate most of what is listed, plus lots of additional things!**
Whole Food Lunch
Day 1
Breakfast: KHM Green Smoothie, hard-boiled egg, coffee with small amount of sugar and half & half
Snack: apple slices & raw cashew butter
Lunch: spinach salad topped with egg salad, sunflower seeds, tomatoes, red onions & coconut aminos, coconut water
Snack: Guacamole & raw vegetables, berries, green tea
Dinner: Roasted tempeh, sweet potatoes, brussels sprouts, broccoli, cauliflower
Delicious Whole Foods
Day 2
Breakfast: BSB Green Smoothie (double serving), coffee with small amount of sugar and half & half
Snack: apple slices & raw cashew butter
Lunch: spinach salad topped with egg salad, sunflower seeds, tomatoes, red onions & coconut aminos, coconut water
Snack: Guacamole & raw vegetables, berries, green tea
Dinner: Roasted sweet potatoes, brussels sprouts, broccoli & Cauliflower Leek Soup
Whole Food Dinner
Day 3
Breakfast: oatmeal with lots of strawberries & pecans, coffee with small amount of sugar and half & half
Snack: BSB Green Smoothie
Lunch: leftovers from yesterday’s dinner
Snack: Coconut water, apple, avocado & coconut aminos
Dinner: Quinoa Lentil Soup
That is a snapshot of the last few days. As you can see, there is not a huge amount of variety from day to day except for dinner. Keep it Simple!!! I feel very satiated and am not really craving other foods, except out of habit. Nights are tough because I had gotten into the habit of eating sugary treats with all the birthdays, etc the past two months. But with a little lemon water and caffeine free tea, all is well!
I can tell you that I feel a lot better, am less tired, have clearer skin, and my mind feels clearer. All from 3 days, so I am excited to continue eating very clean and see what the next few weeks have in store!
Delicious Organic Cashew Butter
Happy New Year! After much reflection, I have slightly modified how I approach cooking for and feeding our family. I will write a post addressing all the rationale behind this soon, but the gist of it is that I am less focused on a 100% whole food diet. After doing it for 2 months, I found it to be unrealistic for our family for many reasons. I continue to make our meals from scratch, but I am using a few “processed” foods such as tortillas, bread, etc. That’s not to say that I won’t make these things sometimes, but I am not putting the pressure on myself to do it all of the time. On that note, I am more focused on buying organic, non-GMO, and foods with no preservatives and artificial ingredients. I continue to remain steadfast about sugar intake. I am also more focused on appropriate portion sizes. Lastly, I have gradually experimented with various types of dairy and eggs in the kid’s diets, and there has been some success with that. Like I said, more on that to come………
For now, on to the first whole food school lunch for 2015!
Whole Food School Lunch: January 16
Below are some pictures of some of the products that I used in this lunch. All are non-GMO, organic, BPA free packaging, etc. All of these things came from Whole Foods Market. It is a 30 minutes drive for me, but well worth it. I haven’t been going there often since our move, but I plan to change that because their selection of non-GMO, organic, vegan/vegetarian, grass-fed, free range, etc., etc., products is unbeatable.
Homemade Push-Pops
These are strawberry push-pops (or popsicles), but I think push-pops sounds cooler! They are just blended strawberries with a little water to thin them out. If you have a really high-powered blender, then you can get the push-pop to have a smooth consistency. The holders are amazing; inexpensive, dishwasher safe and BPA free. There really is no need to buy another artificially flavored popsicle with added sugar again!
Homemade Whole Wheat Challah with peanut butter and raisins
I take these to school when I pick the kids up, and they eat them on the way to the car. This way the drippy mess stays outside! Today I will also take an apple to slice and share, along with homemade whole wheat challah (from the freezer) with peanut butter and raisins, and dried apricots. We need lots of food to fuel us through until dinner because we swim for a long time right after school.
Push-pops are a great snack to enjoy anytime, and they are a fun way for kids to enjoy fruit!
We are gearing up for the Whole Food Friday Challenge beginning in 2 days, this coming Friday. Won’t you join us? Pledge to pack your child(ren) a lunch containing only whole foods, eat at least 2 meals that are only whole foods, or eat only whole foods the entire day on Friday. Click below to make your pledge!
Take the Whole Food Friday Challenge!
Don’t forget to snap a picture of your Whole Food Friday lunches. At the end of the month, the winner for the best lunch will receive a box of Lara bars!
Whole Food Friday Lunch
Whole Food Friday Lunch
Corn thins with peanut butter, sesame sticks (from bulk bin at our local health food store Richard’s Foodporium), raspberries, oranges, frozen peas and water. Both the corn thins and sesame sticks have under 5 ingredients.
Note: Frozen veggies are great for lunches. I throw them in the morning of school while they are still frozen, and my kids love them that way. Couldn’t be easier!
Corn Thins with Nut Butter
This is another great after-school snack that is quick to prepare and easy to eat on the go, and it has the added benefit of being gluten-free. I labeled this snack rice cakes, but my picture displays corn thins. There are many different types of rice cakes on the market, but after much experimentation our family is a fan of the thin version of rice cakes. This particular company makes several different kinds, our favorite being the multi-grain thins. Our local health food store only currently carries the corn line, though, and we love it!
Obviously you could use any nut butter or another spread of your liking. We make our own nut butter in our Vitamix or grind it at the health food store. If you choose to buy it at a conventional grocery store, make sure to choose one that has only nuts as the ingredient. Unfortunately, many nut butters contain added salt, oils, and sugars.
What is your favorite spread for rice cakes?
Whole Food Friday 